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Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? • Industry-Leading Compensation Package, • Up to 25% of the base salary in performance-based bonuses, • $16K annually in monthly kicker bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • Represent THE ONE GROUP in media appearances, community events, and restaurant promotions What We’re Looking For • 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment, • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge, • Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Employee discounts, • Health insurance, • Paid time off The Executive Chef (Restaurant) leads Littleton’s Market Restaurant’s culinary operations. At a minimum, the role oversees all daily kitchen operations, including staff supervision, inventory management, and P&L accountability. All culinary endeavors must run profitably while maintaining food safety compliance and food quality. Most important is delivering an exceptional dining experience, primarily by making excellent food. JOB DUTIES: • Achieve and maintain standards for delivery of appropriate food products, • Establish and continuously improve the executive culinary elements essential to efficiently and sufficiently deliver on the standards described above (hire and lead a team, conduct training, build processes and SOPs, and control quality and safety., • Achieve budget targets as measured by weekly KPIs., • Collaborate with leadership to design and deploy cohesive restaurant visions, seasonal menus, and special offerings aligned with the mission and brand promise., • Seek input from customers and leadership on relative standards achievement through tastings, restaurant walk-arounds, customer greetings, and emceeing food-making events., • Foster and maintain a respectful, professional, and collaborative work environment while remaining vulnerable, fair, and consistent with all employees., • Ensure the team performs their roles and duties to the quality and quantity standards as trained and assigned. Hold team members accountable., • Create and maintain weekly staff schedules based on business needs, daily requirements, and adequate employee availability., • Collaborate with Grab-n-Go, Prepared Foods, and Catering production teams to ensure all guests receive their food in a coordinated, consistent manner, aligned with the Handbook’s Pillars (We’re all about great food. We’re all about great service, etc.)., • Monitor and order stock to maintain appropriate on-hand quantities. Build strong vendor relationships and track shipments to minimize out-of-stocks and shrinkage., • Conduct inventories accurately and as scheduled., • Control waste, packaging, and other consumables, as is consistent with the Pillars.Carry out any other duties assigned by management. Minimum Eligibility Requirements • Must have a culinary background and be up to date on all safety standards and certifications., • Must be able to communicate verbally and in written form, in the English language., • Must be able to lift, carry, push, or pull fifty pounds., • Must be able to lift, bend, and crouch., • Earn and maintain culinary certifications and training (ServSafe®, ASK, First Aid, AED). Complete our short application today!

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Free food & snacks Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a talented Executive Chef to join our team. In this role, you’ll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Oversee kitchen operations with the goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Are you best in class? We're searching for an Executive Chef for a prominent, private college in Gambier, OH. All-scratch, as local and sustainable as possible food program. Candidates must have experience in college dining! Great work-life balance with many holidays off. $90K salary (maybe a bit more with extensive college dining experience). Great growth opportunities!

Job Description Executive Chef Location: Columbus, OH Relocation Assistance: Available Compensation: $100,000-$110,000 + benefits Employment Type: Full-time, salaried, exempt Reports To: Ownership / Director of Food & Beverage About the Opportunity An authentic French bistro and wine bar in a historic downtown Columbus building is seeking an Executive Chef to lead the culinary program. The restaurant is the only US establishment certified by the French Association of Master Restaurateurs — one of just 22 holders of that distinction worldwide — and is part of a respected national hospitality group. We're looking for a chef who can carry that standard forward: classical French technique, creative bistro sensibility, and the warm, unpretentious hospitality that defines the room. Position Summary The Executive Chef owns the culinary program end-to-end — menu vision, kitchen operations, team development, sourcing, and financial performance. This is a hands-on, line-forward leadership role: the EC is expected on the line during service, in dialogue with farmers and purveyors during the day, and shaping the long-term culinary identity of the restaurant. The EC partners closely with the General Manager, beverage team, and ownership to ensure food, wine, and service operate as one cohesive program. Key Responsibilities Culinary Leadership & Menu Development • Lead menu creation and seasonal evolution rooted in classical French technique with a creative, approachable bistro twist, • Develop recipes, build sheets, and plating standards; document everything to ensure consistency across every shift, • Collaborate with the beverage team on pairings, wine dinners, and special programming, • Uphold the standards required by the French Association of Master Restaurateurs certification Kitchen Operations • Run the line during service: expedite, cook stations as needed, and hold the pass to standard, • Build and execute prep lists, station setups, and daily line checks, • Oversee BOH scheduling, labor management, and shift assignments, • Lead pre-shift meetings; communicate menu changes, 86s, and service notes to the FOH team Sourcing & Purveyor Relationships • Develop and maintain relationships with local farms, ranches, and specialty purveyors across Ohio and the Midwest, • Manage ordering, receiving, and inventory across produce, proteins, dairy, and dry goods, • Source authentic French and European specialty product where the menu calls for it, • Hit COGS targets through smart purchasing, menu engineering, yield management, and waste control Financial Performance • Own the BOH P&L: food cost, labor cost, and overall culinary contribution to restaurant performance, • Build and manage budgets, forecasts, and weekly variance reporting with ownership, • Make pricing and menu engineering decisions that balance margin with guest value Team Development • Recruit, hire, train, and mentor sous chefs, line cooks, prep cooks, and dishwashers, • Foster a kitchen culture grounded in respect, craft, curiosity, and accountability — no shouting, no shortcuts, • Build clear career paths and conduct regular performance check-ins, • Develop the next generation of French-cuisine cooks in the Columbus market Quality, Safety & Compliance • Enforce all food safety, sanitation, and Franklin County / Ohio health code standards, • Maintain temperature logs, labeling, dating, FIFO rotation, and HACCP practices, • Keep the kitchen, walk-ins, dry storage, and prep areas immaculate and organized, • Coordinate equipment maintenance and capital requests with ownership Events & Special Programming • Build menus and execute service for wine dinners, private events, cocktail classes, and seasonal happenings, • Represent the restaurant in press, community events, and culinary collaborations as needed What We're Looking For • 7+ years of progressive culinary leadership, with at least 3 years as a CDC or Executive Chef in a chef-driven, full-service restaurant, • Deep grounding in classical French technique (stocks, sauces, charcuterie, pâtisserie fundamentals) with a creative, modern point of view, • Demonstrated menu development experience and a clear culinary voice, • Proven financial acumen: P&L ownership, food and labor cost discipline, forecasting, • Strong leadership track record — building, retaining, and developing kitchen teams, • Genuine interest in wine and how food and wine work together; experience with pairing menus a major plus, • French training, French kitchen experience, or fluency in French gastronomy strongly preferred, • ServSafe Manager certification (or able to obtain within 30 days), • Polished communicator with both BOH and FOH; calm under pressure, • Culinary degree or equivalent professional training preferred, • Available evenings, weekends, holidays, and for special events What We Offer • Base Salary: $100,000-$110,000 DOE, • Paid time off, • Health benefits package, • Real partnership with ownership on the culinary direction, • Backing of an established hospitality group with growth opportunities across the portfolio We are an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic.

Job Description Situated on the scenic waterfront, the restaurant is a premier dining destination known for its fresh coastal cuisine, breathtaking views, and warm hospitality. We offer guests a vibrant setting for dining, special occasions, and unforgettable events. We are excited to announce that we hav reopened our la carte dining experience, bringing back our signature dishes and introducing new, chef-driven creations in a refreshed, inviting atmosphere. Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with up to a $4,000 payout for qualifying management positions Compensation: $85,000-$95,000 /year + bonus Responsibilities: • Oversee all aspects of the culinary operations at the restaurant., • Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence., • Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service., • Manage food costing, inventory control, and budgeting to ensure financial targets are met., • Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets., • Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations., • Foster a positive and collaborative work environment where teamwork and professional growth are encouraged. Qualifications Requirements: • Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment., • 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment, • Strong culinary skills with a passion for creating innovative and flavorful dishes., • Extensive experience in managing and executing private events, banquets, and catering operations., • Excellent leadership, communication, and organizational skills., • Ability to thrive in a fast-paced environment and adapt to changing priorities., • Knowledge of food safety standards and best practices., • Culinary degree or relevant certification preferred. #STS\nCompany Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description The Lead Prep Cook supports the Executive Chef and Sous Chef by coordinating daily preparation activities, executing recipes accurately, and maintaining high standards of food safety, quality, and kitchen efficiency. Responsibilities • Prepare ingredients according to recipes and production needs., • Execute recipes consistently while maintaining quality standards., • Coordinate prep activities across kitchen stations., • Follow food safety and sanitation procedures., • Monitor portion control and product consistency., • Track inventory levels and communicate replenishment needs., • Train kitchen team members on preparation procedures and standards., • Schedule prep tasks and maintain kitchen equipment in proper working condition. Preferred Qualifications • 4+ years of experience in food preparation.

Job DescriptionDescription: At Middle West Spirits, we are passionate about crafting exceptional spirits that reflect the heart and soul of our region. As a premier, award-winning distillery located in the vibrant heart of Columbus, OH we pride ourselves on producing high-quality, handcrafted spirits using locally sourced ingredients. Our distilling process combines traditional techniques with modern innovation, resulting in spirits that are rich in flavor and steeped in craftsmanship. We are committed to sustainability, community, and creating memorable experiences for our customers. Whether it’s our signature whiskey, vodka, or unique seasonal offerings, each bottle is a testament to the dedication and passion of our team. At Middle West Spirits, we believe in fostering a dynamic and collaborative work environment where creativity, excellence, and innovation are celebrated. Join us at Middle West Spirits and be part of a team that is redefining the spirit of the Midwest, one bottle at a time. We are seeking a skilled Line Cook to join our growing team! A line cook is the heart and soul of any restaurant operation, and Service Bar line cooks are no exception. In addition to being the backbone of the kitchen operation, cooks are expected to have versatility and breadth of knowledge of the entire restaurant. Role: Kitchen Operations • Execute daily kitchen tasks as delegated by the Executive Chef to ensure smooth, efficient service., • Conduct daily line checks to verify prep levels, ingredient quality, and adherence to proper procedures., • Follow prep lists and maintain workflow to ensure timely, high-quality food preparation., • Actively work all kitchen stations as needed, demonstrating proper technique, cleanliness, and strong work ethic., • Perform opening and closing duties in alignment with standards set by the Executive Chef and General Manager. Quality Assurance • Maintain high standards for food quality, presentation, and consistency., • Ensure cleanliness, organization, and hygiene throughout the kitchen at all times. Inventory & Cost Control • Assist with inventory management, including stock rotation, accurate ordering, and minimizing waste to support cost efficiency. Menu Execution • Support the Executive Chef and Sous Chefs in executing menu items and specials to established standards.Requirements:, • Proven experience as a line cook in a fast-paced kitchen environment., • Strong understanding of kitchen operations, culinary techniques, cleanliness, and food safety standards., • Effective communication skills and the ability to work will in a team., • Weekend availability required. What We Offer: • Competitive hourly wage, • Health, dental, and vision benefits, • Health savings account, • Life insurance, • Paid time off and holidays, • 401k Become an integral part of the culinary team at Middle West Spirits & Service Bar, contributing your expertise in kitchen operations and ensuring the delivery of exceptional dining experiences! Middle West Spirits is an Equal Opportunity employer. It is our policy not to discriminate against any Employee or Applicant. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, status as a protected veteran, sexual orientation, gender identity, status as a qualified individual with disability, genetic information, or any other characteristic protected by applicable law. This policy of nondiscrimination in employment includes but is not limited to recruitment, hiring, placement, promotion, transfer, employment advertising or solicitations, compensation, discipline, layoff, and termination of employment.

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen. Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques. Quality Control: Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards. Health and Safety Compliance: Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment. Inventory and Cost Control: Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef. Teamwork & Communication: Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery. Equipment Maintenance: Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances. Qualifications Proven experience as a cook or in a similar role within the hospitality industry. Knowledge of various cooking techniques, ingredients, and presentation styles. Ability to work in a fast-paced environment while maintaining attention to detail. Ability to follow recipes and instructions accurately. Good communication and teamwork skills. Flexibility to work weekends, evenings, and holidays as required. Skills: Strong knowledge of kitchen operations, food preparation, and safety. Ability to work under pressure and in a fast-paced environment. Proficiency with kitchen equipment and food safety protocols. Experience in hotels or fine dining kitchens is a plus. Basic knife skills and knowledge of kitchen equipment operation. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. Compensation Competitive hourly wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Requirements: Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment.

Job DescriptionMorning Line Cook The Athletic Club of Columbus Schedule: Monday–Friday, 6:00 AM–3:00 PM **The Athletic Club of Columbus is closed most holidays Position Summary The Athletic Club of Columbus is seeking a dependable and skilled Morning Line Cook to join our culinary team. This position is responsible for preparing and executing high-quality breakfast and lunch service while maintaining the consistency, presentation, cleanliness, and hospitality standards expected at a premier private club. The ideal candidate is organized, reliable, works well in a fast-paced kitchen, and takes pride in producing consistently excellent food. This is an excellent opportunity for a culinary professional looking for a consistent Monday–Friday daytime schedule in a professional kitchen environment. Essential Duties & Responsibilities • Prepare and execute breakfast and lunch menu items according to established recipes, specifications, and presentation standards., • Set up and maintain assigned stations prior to service, ensuring all necessary ingredients, equipment, and supplies are ready., • Complete daily food preparation, including proteins, vegetables, sauces, dressings, garnishes, and other assigned items., • Cook menu items accurately and efficiently while maintaining proper temperatures, portion sizes, and presentation., • Coordinate with fellow cooks, servers, and culinary leadership to ensure timely and accurate service., • Maintain a clean, organized, and properly stocked workstation throughout the shift., • Follow all food safety, sanitation, labeling, dating, storage, and temperature-control procedures., • Assist with receiving, rotating, and properly storing food products using FIFO standards., • Minimize food waste through proper preparation, portioning, storage, and product utilization., • Communicate low inventory, product quality concerns, equipment issues, or other operational needs to culinary leadership., • Assist with daily and weekly cleaning responsibilities and maintain kitchen equipment according to established standards., • Support banquet, event, and club food preparation as needed., • Accommodate member dietary restrictions, allergies, and special requests according to established procedures., • Maintain a professional, positive, and team-oriented attitude when working with culinary and service staff., • Perform additional culinary duties as assigned by the Executive Chef or Sous Chef.Qualifications, • Previous line cook, breakfast cook, or professional kitchen experience preferred., • Strong working knowledge of basic cooking techniques and kitchen equipment., • Breakfast experience, including eggs and other made-to-order breakfast items, is a plus., • Ability to follow recipes and consistently reproduce menu items to established standards., • Strong organizational and time-management skills., • Ability to work independently while contributing to a team environment., • Dependable attendance and punctuality, particularly for early-morning shifts., • Understanding of food safety and sanitation practices., • Ability to remain organized and composed during high-volume service periods., • Commitment to providing an exceptional culinary experience for members and guests.Schedule Monday–Friday | 6:00 AM–3:00 PM This position offers a consistent weekday daytime schedule. Occasional schedule adjustments may be required based on Club operations, holidays, or special events. we are closed most major holidays Physical Requirements • Ability to stand and work on your feet for extended periods., • Ability to lift and carry up to 50 pounds., • Ability to bend, reach, push, pull, and perform repetitive kitchen tasks., • Ability to work safely around hot surfaces, ovens, grills, fryers, knives, and other commercial kitchen equipment.What We're Looking For At The Athletic Club of Columbus, our culinary team plays an important role in the overall member experience. We are looking for someone who takes ownership of their station, values consistency, supports their teammates, and understands that attention to detail matters. The successful Morning Line Cook will be reliable, efficient, organized, professional, and committed to producing high-quality food every day.

Executive Chef Job Reference Number: 43281 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Collegiate-Dining Location: Capital University - Resident Dining We are looking to add an experienced, motivated executive chef for our Elior Collegiate Dining team in Columbus, OH. As an executive chef, you will have the opportunity to prepare delicious, healthy food for guests. Sign On Bonus $1,500 ($750 paid out after 90 days of employment, $750 paid out after 6 months of employment) • Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation., • Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met., • Participating in the planning and execution of special events. Must-haves: • At least three years of progressive culinary experience., • Proficiency in Microsoft software programs., • Experience with budget statements. Nice-to-haves: • Associate’s degree in culinary arts. Capital University Up to $65,000 / year based on experience. • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed. #boost

Job Description Position Title: CHEF MANAGER - COLUMBUS, OH Salary: $70,000 - $80,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description Title: Taskforce Chef Culinary Operations Support Department: Operations / Culinary Location: Based in Columbus, OH (Travel Required) Summary: The Taskforce Chef – Culinary Operations Support is responsible for providing hands-on culinary leadership and operational support across multiple restaurants and food service outlets within the Columbus Hospitality portfolio. This role functions as a bench/support culinary leader, stepping into locations as needed to maintain continuity, stabilize operations, support leadership transitions, and uphold culinary standards. While assigned to a specific location, this role will work in direct support of and report to the General Manager and/or the Director overseeing the operation. The position focuses on execution, training, consistency, and performance improvement across all kitchen operations, ensuring company standards are maintained while mentoring culinary teams and strengthening operational discipline. Responsibilities: • Provide hands-on culinary leadership and operational support for multiple restaurants, event venues, and food service outlets., • Step into vacant or transitional leadership roles such as Executive Chef, Kitchen Manager, or Sous Chef as needed., • Stabilize kitchen operations by ensuring consistency in food quality, presentation, sanitation, and execution of company standards., • Lead, mentor, and develop culinary teams through coaching, hands-on training, and performance support., • Assist with onboarding and training of new Executive Chefs, Sous Chefs, and culinary associates, including introduction to Columbus Hospitality culinary standards, systems, and procedures., • Support menu execution, recipe adherence, and food cost control initiatives., • Evaluate kitchen workflows and implement process improvements to increase efficiency, consistency, and productivity., • Assist with recruitment, interviewing, and selection of culinary leadership and line-level associates during assignments., • Ensure accurate ordering, receiving, and inventory processes are in place and executed properly., • Complete or support monthly food inventories, transfers, and cost control practices., • Monitor food cost performance and partner with location leadership to identify corrective actions when needed., • Support implementation of company culinary programs, seasonal menu rollouts, and operational initiatives., • Maintain a strong working knowledge of company culinary standards, operating procedures, and policies., • Support new restaurant openings, transitions, concept changes, and special culinary projects as assigned., • Assist in establishing training plans and development programs for culinary staff at assigned locations., • Ensure strict adherence to food safety, sanitation, and health department regulations., • Conduct operational assessments to identify opportunities for improvement in quality, staffing, and financial performance., • Act as a resource to leadership teams in developing kitchen equipment needs, layout improvements, and capital expenditure planning., • Analyze key performance indicators including food cost, labor cost, guest feedback, and kitchen productivity., • Help build strong culinary leadership pipelines by mentoring high-potential team members., • Foster a positive, professional kitchen culture focused on accountability, teamwork, and growth., • Support consistent application of company policies, performance management practices, and disciplinary procedures when necessary., • Prepare operational reports and summaries as requested by senior leadership., • Actively promote Columbus Hospitality culture, standards, and culinary vision across all assigned locations., • Participate in ongoing professional development and required training. Qualifications: • Minimum of 5 years of progressive culinary leadership experience, preferably in high-volume restaurants, multi-unit concepts, or contract food service environments., • Prior experience as an Executive Chef, Kitchen Manager, or Executive Sous Chef preferred., • Strong leadership and team development skills with a hands-on, coaching-oriented approach., • Proven ability to step into new environments and quickly assess, stabilize, and improve kitchen operations., • Solid understanding of food cost management, inventory control, labor management, and menu execution., • Experience supporting multiple locations or concepts is highly desirable., • Strong organizational, communication, and problem-solving skills., • Ability to train, mentor, and build credibility quickly with diverse culinary teams., • Knowledge of kitchen systems, ordering platforms, and inventory tools., • Culinary degree preferred but not required; equivalent experience strongly considered., • ServSafe Certification required (or ability to obtain upon hire). Physical Requirements / Travel: • Position is based out of the Columbus, Ohio area., • Ability to work in active kitchen environments including standing for long periods, walking, bending, and lifting up to 50 pounds., • Must be flexible to work nights, weekends, holidays, and extended hours based on operational needs. Our compensation package includes PTO, Medical, Dental, Vision, Life insurance, Tuition Reimbursement, 401k with company match, dining and travel discounts We are proud to be a Drug Free Workplace/EOE.

Job Description Job Summary: Supervise and coordinate food production operations and activities at The Grand Event Center, while achieving budgeted food and labor cost margins. Bring a creative approach to cooking with seasonal raw ingredients. Provide strong leadership and foster the development of the culinary and utility staff by creating an environment that inspires our team to continuously improve daily in their skills to elevate the culinary offerings for our guests. Essential Functions: • Manages kitchen in place of the executive chef, or when the Executive Chef is not on property., • Works with Executive Chef to Develop Event Menus and Seasonal Offerings, • Helps to train, teach and mentor hourly cooks and stewards., • Posts Daily Sheets and Banquet Event Orders., • Organize and execute daily production and prep lists, via the approval of Executive Chef., • Helps Executive Chef with ordering products for events., • Helps Executive Chef with Inventory and scheduling., • Ensures that all walk- in coolers are neat and that all products are stored properly., • Ensures that all food products are used on a timely basis., • Prepares food in accordance with GEC recipes., • Aids and assist other areas of the kitchen as needed., • Sets up, maintains, breaks down, and cleans any dirty workstations., • Serves items in accordance with established portion and presentation standards., • Notifies Executive Chef in advance of expected shortages., • Ensures that assigned workstation and equipment are clean and sanitary., • Maintains security and safety in work areas., • Maintains neat professional appearance and always observes personal cleanliness rules., • Adheres to state and local health and safety regulations., • Covers, dates, and properly stores all leftover products that are re-usable., • Demonstrates and promotes a safe and secure environment for guests, team members, and hotel assets in compliance with workplace policies and procedures and regulatory requirements., • Observes and secures team member compliance with procedures and methods. Physical Requirements: The physical requirements necessary for a team member to successfully perform the essential functions of the position are outlined below. Reasonable accommodations can be made to enable individuals with disabilities to perform the described essential functions of the position. • Long hours sometimes required., • Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Ability to stand for long hours at the time., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary., • Vision abilities required by this job include close vision., • Team member must talk and hear. Travel This position requires the successful candidate to have a valid Ohio Driver’s License. The successful candidate would have to provide proof that s/he has a valid driver’s license upon being hired. Qualifications, Education, Experience, Skills, and Abilities: • 3+ years’ experience in an upscale kitchen preferred., • 1 years’ management experience preferred., • Culinary degree preferred but not necessary., • ServSafe Certified., • Must maintain composure and objectivity under pressure., • Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary, • Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. The Grand Event Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.

Job DescriptionBenefits: • Flexible schedule, • Health insurance, • Paid time off We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler’s certification. Responsibilities: • Prepare and cook foods of all types, either on a regular basis or for special guests or functions, • Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members, • Educate and train all team members in compliance with federal, state, and local laws and safety regulations, • Monitor budget and control expenses with a focus on food, supplies, and labor costs, • Check the quality of raw and cooked food products to ensure that standards are met, • Perform all duties of kitchen managers and employees as necessary, • Achieve and maintain company and brand standards for quality and guest satisfaction, • Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing wasteQualifications:, • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience, • ServeSafe or Food Handler’s certification, or willingness to obtain, • Must have advanced knowledge of food service regulations, • Must be organized, skilled with time management, and efficient in hot and cold line production, • Must be able to stand for 8+ hours per shift in an environment with extreme temperatures, • Skilled with the use of hand tools or machines needed for the position, • Able to lift, carry, or pull objects that may be heavy WE PAY FOR EXPERIENCE Complete our short application today!

Job Description Sous Chef Family-Owned Catering & Events Company Position Summary We are a third-generation family-owned catering company seeking an experienced, passionate, and dependable Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef and kitchen staff to oversee daily food preparation, maintain high-quality standards, and support catering operations for weddings, corporate events, private parties, and special occasions. The ideal candidate is a team player who thrives in a fast-paced environment, takes pride in their craft, and values the family-oriented culture that has been the foundation of our business for generations. Key Responsibilities • Assist the Executive Chef in planning, preparing, and executing menus for catered events and venue functions., • Supervise kitchen staff and assist with scheduling, training, and development., • Ensure consistency, quality, and presentation of all food products., • Oversee food preparation and production to meet event timelines and service standards., • Maintain inventory levels, assist with ordering, and monitor food costs., • Ensure compliance with all health, safety, and sanitation regulations., • Monitor proper food handling, storage, and rotation procedures., • Assist with menu development and seasonal offerings., • Support on-site event execution as needed., • Foster a positive and collaborative work environment. Qualifications • Minimum of 3 years of kitchen leadership experience, preferably in catering, banquets, or high-volume food service., • Strong culinary skills with knowledge of various cuisines and cooking techniques., • Experience managing kitchen staff and coordinating production schedules., • Ability to work flexible hours, including evenings, weekends, and holidays., • Excellent organizational and time management skills., • Strong communication and problem-solving abilities., • ServSafe Certification preferred., • Valid driver's license is a plus. Physical Requirements • Ability to stand for extended periods., • Ability to lift and carry up to 50 pounds., • Ability to work in a fast-paced kitchen environment. What We Offer • Competitive salary based on experience., • Growth opportunities within a well-established family business., • Supportive and team-oriented work environment., • Employee meals and company perks., • Opportunity to be part of memorable events and celebrations in the community. Join our family and help us continue a tradition of exceptional food, hospitality, and service that has been handed down through generations.

Job Description What You’ll Do Operational & Culinary Leadership • Provide leadership and operational support across multiple branded and independent F&B concepts, with a strong emphasis on culinary excellence., • Oversee and support both Culinary (BOH) and Front of House (FOH) operations, including food quality, recipe adherence, presentation, sanitation, and service delivery., • Assume the duties of open Culinary and F&B leadership roles (Executive Chef, Sous Chef, F&B Manager) during vacancies or transitions. Training, Coaching & Development • Lead onboarding and development for new Culinary and F&B leaders, including introduction to Columbus Hospitality SOPs, culinary and service standards, and accounting procedures., • Train leaders and associates on systems, brand standards, and culinary and service best practices., • Support recruitment, interviewing, and selection of Culinary and F&B talent. Culinary Execution & Standards • Partner with culinary teams on menu development and execution, production planning, food cost control, and kitchen organization., • Oversee ordering, inventory management, and month-end processes for food and beverage categories., • Ensure compliance with safety, sanitation, and internal audit requirements. Operational Assessment & Performance Management • Identify and resolve operational challenges related to culinary production, quality, and front-of-house service., • Analyze food cost, labor, guest satisfaction, and associate engagement data to support improvement efforts., • Conduct audits, inspections, and self-assessments per Columbus Hospitality and brand standards., • Support capital planning, including culinary equipment and FOH and BOH infrastructure needs. Culture, Leadership & Administration • Foster a positive, high-performance work environment across all properties., • Mentor and develop Culinary and F&B leaders for future advancement., • Support HR-related matters and ensure adherence to company policies., • Prepare reports, assessments, and operational analyses as requested. Qualifications • Minimum of 5 years of progressive Culinary and Food & Beverage management experience, including supervisory responsibility in BOH operations (Executive Chef, Sous Chef, Kitchen Manager, or equivalent)., • Strong expertise in culinary execution, food safety, menu production, recipe costing, kitchen operations, and team leadership., • Proven leadership experience overseeing both Culinary and FOH operations., • Experience managing budgets, labor, inventory, and financial performance., • Multi-property or multi-brand experience strongly preferred., • Strong communication skills, adaptability, and the ability to thrive in diverse operational settings., • Ability and willingness to travel frequently to support property needs, including extended on-site assignments. Why Columbus Hospitality? We offer a supportive, growth‑focused culture where your expertise makes an impact across our entire portfolio. You will play a key role in building teams, elevating culinary standards, and strengthening operations across multiple award‑winning properties. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Position Summary: The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience. Reporting Structure: Reports to: Executive Chef and Executive Sous Chef Direct Reports: Sous Chefs, Chef de Parties, and Cooks Key Responsibilities: Culinary Excellence & Operations • Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards., • Assist the Executive Chef with menu planning and conduct daily team briefings., • Coordinate special guest orders, strict dietary requirements, and food allergy accommodations., • Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items. Leadership & Team Management: • Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards., • Model exceptional leadership behavior to foster a positive, productive work environment., • Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations. Public Health, Safety & Compliance: • Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards., • Ensure the outlet is fully prepared for announced or unannounced Public Health inspections., • Log daily temperatures for fridges, freezers, and dishwashers., • Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage. Guest Relations & Collaboration • Maintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet., • Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively. Qualifications & Requirements: • Certification - Valid STCW95 certification., • Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property., • Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations., • Public Health - Strong working knowledge of Public Health policies and sanitation procedures., • Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction., • Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.

An acclaimed, high-volume restaurant in Columbus, Ohio, is seeking an experienced and passionate Executive Chef to lead its culinary team. This is an exceptional opportunity for a talented culinary leader to oversee all kitchen operations while driving culinary excellence, team development, financial performance, and an outstanding guest experience. The Executive Chef is responsible for the overall direction and execution of the culinary program, including restaurant operations, menu development, food quality, cost controls, staffing, training, and kitchen culture. This role requires a hands-on leader who is passionate about hospitality, committed to excellence, and capable of leading a high-performing team in a fast-paced, upscale dining environment. • Lead all back-of-house operations while maintaining the highest standards of food quality, consistency, presentation, and execution., • Ensure exceptional execution during service while maintaining a calm, organized, and professional kitchen environment., • Oversee all aspects of seafood preparation, raw bar execution, and culinary production., • Collaborate with restaurant leadership to deliver a seamless guest experience., • Oversee daily kitchen operations, including production, prep, purchasing, receiving, and inventory management., • Maintain cleanliness, organization, and sanitation standards throughout all culinary areas., • Establish and reinforce systems, procedures, and best practices that drive consistency and efficiency., • Partner with culinary and restaurant leadership on menu innovation, seasonal offerings, and culinary programming., • Maintain a strong focus on premium ingredients, seafood quality, thoughtful preparation, and exceptional presentation., • Balance creativity with operational excellence and consistency., • Continuously evaluate menu performance and identify opportunities to enhance guest satisfaction and profitability., • Support beverage and culinary pairings in collaboration with restaurant leadership., • Manage food costs, labor costs, purchasing, and inventory to achieve financial objectives., • Analyze food cost reports, labor reports, and operational metrics to identify opportunities for improvement., • Develop and implement strategies to improve efficiency while maintaining exceptional quality standards., • Oversee vendor relationships and purchasing practices to ensure quality, consistency, and value., • Maintain accurate inventory controls and ordering procedures., • Recruit, train, develop, and retain a high-performing culinary team., • Lead Sous Chefs, kitchen managers, and hourly culinary staff through coaching, mentorship, and accountability., • Foster a positive, professional, and team-oriented kitchen culture., • Conduct performance evaluations and provide ongoing feedback and development opportunities., • Create an environment focused on growth, collaboration, and culinary excellence., • Ensure compliance with all health department regulations, food safety standards, and company policies., • Maintain rigorous standards for sanitation, cleanliness, and workplace safety., • Oversee recipe adherence, portion controls, and quality assurance programs., • Ensure accurate documentation and compliance with all operational procedures., • Minimum 5 years of Executive Chef, Chef de Cuisine, or Executive Sous Chef leadership experience in an upscale, high-volume restaurant environment., • Demonstrated success leading large culinary teams in a fast-paced environment., • Strong financial acumen, including food cost management, labor management, purchasing, and inventory controls., • Experience with menu development, seasonal programming, and culinary innovation., • Excellent communication, organizational, and leadership skills., • Passion for hospitality and creating memorable guest experiences., • Experience in seafood, coastal, Southern, or Lowcountry-inspired cuisine., • Hands-on leadership style with strong presence in the kitchen., • High standards for quality, consistency, and execution., • Ability to inspire and develop future culinary leaders., • Strong organizational and time-management skills., • Collaborative approach with front-of-house and restaurant leadership teams., • Flexible schedule with availability for nights, weekends, and holidays., • Competitive salary commensurate with experience, • Medical, dental, and vision benefits, • Paid time off, • Dining privileges and discounts, • Career growth opportunities within a growing hospitality organization If you are a culinary leader who thrives in a high-volume restaurant environment, is passionate about seafood and hospitality, and is committed to developing great teams while delivering exceptional guest experiences, we would love to speak with you

Join a respected hospitality group known for its elevated Asian dining experiences. This is a unique opportunity to work alongside an expert culinary team featuring authentic flavors, exceptional presentation, and a vibrant bar program. Grow your skills in a supportive environment where your creativity and leadership can shine. Sous Chef Benefits & Compensation • Competitive salary with performance-based bonuses, • Opportunities for career growth and professional development, • Staff meals and generous dining discounts, • Supportive team culture that values talent and collaboration Sous Chef Requirements & Qualifications • Minimum 2 years of experience in a Asian or high-end restaurant, • Prior experience as a sous chef or in a kitchen leadership role, • Strong technical knowledge of culinary techniques and ingredients, • Excellent organizational and communication skills, • Knowledge of food safety regulations and kitchen operations Sous Chef Preferred Background & Skills • Creativity in menu planning and a keen eye for presentation, • Experience training and mentoring junior kitchen staff, • Familiarity with inventing and implementing seasonal specials, • Ability to collaborate with bar teams for food and beverage pairings Sous Chef Day-to-Day Responsibilities • Support the Executive Chef in all aspects of kitchen operations, including food preparation, cooking, and plating, • Lead and mentor kitchen staff to ensure high standards and teamwork, • Manage inventory, ordering, and cost control to achieve profitability, • Ensure compliance with all food safety, hygiene, and sanitation standards, • Contribute to new menu development and seasonal menu rotations, • Step in for the Executive Chef when needed to oversee service and kitchen management Ready to bring your passion to a dynamic restaurant setting? Apply today and be part of a team that values innovation, quality, and exceptional guest experiences.

Lancer Hospitality Group - - Responsibilities: Supervise quality standards and sanitation in food production; Manage purchasing and food specifications; Develop standardized recipes and production tools; Ensure food quality and cost objectives; Plan and execute special events.

Coury Hospitality - 50 South Front Street - Responsibilities: Lead all kitchen operations across restaurants, banquets, in-room dining, and special events; Develop, implement, and maintain innovative, seasonally driven menus aligned with brand standards and guest expectations; Ensure consistent food

Job Summary Senior Executive Chef - Morrison Healthcare Gainesville, FL | $115,000-$125,000 + Relocation Assistance Ready to take your culinary career to the next level? Morrison Healthcare is seeking an experienced Senior Executive Chef** to lead culinary operations at one of our la

Minimum 5 years of Executive Chef, Chef de Cuisine, or Executive Sous Chef leadership experience in an upscale, high-volume restaurant environment. An acclaimed, high-volume restaurant in Columbus, Ohio, is seeking an experienced and passionate Executive Chef to lead its culinary team. The Executive

Morrison Healthcare, a Compass Healthcare company, is seeking an Executive Chef to lead kitchen operations in the Orlando area.

Job Summary Working as an Executive Chef** , you are responsible for overseeing all culinary functions for a dining account.

Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary** EXECUTIVE CHEF | ORLANDO AREA Morrison Healthcare Great food. Bring your culinary creativity and leadership to Morrison Healthcare! We're looking for a hands-on Ex

Morrison Healthcare, a Compass Healthcare company, is seeking an Executive Chef to lead kitchen operations in the Orlando area.

Job Summary Working as an Executive Chef** , you are responsible for overseeing all culinary functions for a dining account.

Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess

Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. EXECUTIVE CHEF | ORLANDO AREA Morrison Healthcare Great food. Bring your culinary creativity and leadership to Morrison Healthcare! We’re looking for a hands-on Executive Chef to

Morrison Healthcare, a Compass Healthcare company, is seeking an Executive Chef to lead kitchen operations in the Orlando area.

Morrison Healthcare Position Title: FLOATING EXECUTIVE CHEF Pay Grade: 14 Reports To: RVP Salary: $75,000 - $95,000 Other Forms of Compensation: RELOCATION ASSISTANCE Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition servic

Minimum of 2 years of experience as an Executive Chef or Head Chef in a high-end restaurant. As the Executive Chef, you will be responsible for overseeing all culinary operations, ensuring the highest quality food and exceptional guest experiences. Our chef-inspired menu features legendary aged hand

Business owners usually have to manage half a dozen vendor contacts for essential operations: energy, high-speed internet, phone systems, and merchant payment processing.Worse, most vendor sales reps can only promote their own single company's products, even when a competing option is a better fit.B

B2B Account Executive needed to join an established and growing professional services organization in the Akron area. Comfortable speaking directly with business owners and executives.

The successful candidate will join our team of Account Executives, Sales Engineers, Inside Sales Representatives, and Business Development Representatives (BDRs). We’re looking for an enterprise Account Executive (AE) with a solid track record of building strong customer relationships and beating

Our secret to leading the way in hospitality? We put our people first!.Do you have the skills to fill this role Read the complete details below, and make your application today.At Shake Shack, our mission is to Stand For Something Good in all that we do.From our teams to our neighborhoods, we're com

We’re seeking a highly motivated and outcomes-driven Account Executive to own and grow CivilGrid’s presence across civil engineering and design firms in the US West. Build compelling sales materials including executive presentations, ROI analyses, and business cases demonstrating measurable impa

Our secret to leading the way in hospitality? We put our people first!.Do you have the skills to fill this role Read the complete details below, and make your application today.At Shake Shack, our mission is to Stand For Something Good in all that we do.From our teams to our neighborhoods, we're com

Experience selling into or across a Corporate Finance function, engaging stakeholders such as C-suite executives, Investor Relations, Accounting, Legal, Tax, and Communications.

Our secret to leading the way in hospitality? We put our people first!.Do you have the skills to fill this role Read the complete details below, and make your application today.At Shake Shack, our mission is to Stand For Something Good in all that we do.From our teams to our neighborhoods, we're com

We’re seeking a dynamic and results-driven Enterprise Account Executive to spearhead new logo acquisition and accelerate our growth. As an Enterprise Account Executive, you will be at the forefront of Deepwatch’s market expansion, engaging directly with security leaders to solve their toughest c

Our secret to leading the way in hospitality? We put our people first!.Do you have the skills to fill this role Read the complete details below, and make your application today.At Shake Shack, our mission is to Stand For Something Good in all that we do.From our teams to our neighborhoods, we're com

Enterprise Account Executive, Acquisition.

Proven ability to run multi-stakeholder sales cycles and to communicate credibly with both practitioners and executives.